Badshahi Gosht

INGREDIENTS

Mutton ½ kg
Yogurt 1 cup heaped
Ginger Garlic 1 tsp
Tomato Paste 1 tsp
Salt 1 tsp leveled
Chili Powder 1 tsp heaped
Turmeric ¼ tsp
Dry Whole Milk ½ cup
Coriander Leaves 2 tbsp chopped
Green Cardamom Powder ½ tsp
Nutmeg ¼ tsp
Mace ¼ tsp grinded
Cream 4 tbsp
Oil ½ cup
Onion 1 cup chopped

METHOD
Marinate mutton with yogurt, ginger garlic, tomato paste, salt, chili powder and turmeric for 2 hours, heat oil ½ cup add 1 cup chopped onion fry till light golden, add marinated mutton, fry well add 1 cup water, cover and cook till mutton nearly done, add dry whole milk, grinded cardamom, mace and nutmeg powder, cream, chopped coriander leaves, leave it on simmer for 10 minutes, serve with sheermal.

Savour Pulao

INGREDIENTS

Chicken 1 kg 12 pieces
Rice 750 gm soaked for 30 minutes
Water 4 cups
Tomatoes (chopped) 2
Green Chilies (whole) 6
Whole Spices 1 tbsp
Salt 1 tbsp
Chili Powder ½ tsp
Dried Plum 10 to 12
Oil ¾ cup
Onion (sliced) 1
All Spice Powder 1 tsp

IN MUSLIN CLOTH TIE
Onion 1 cut into 4 pieces
Garlic Cloves 15
Ginger 2 inch piece
Whole Coriander 2 tbsp
Fennel Seeds 2 tbsp

METHOD
Tie all the ingredients in muslin from onion till fennel seeds. In a pan put chicken with prepared potli, 4 cups water, 2 chopped tomatoes into 4 pieces each, whole green chilies, mixed whole spices, salt, chili powder, dried plum till chicken tender. Remove chicken and strain stock and keep aside. Heat ¾ cup oil in a pan, add 1 sliced onion, fry till golden add boiled chicken pieces and fry nicely till light golden. Add that green chilies and tomatoes to the chicken, add leftover stock about 2 ½ cup and 2 tsp extra salt. Cook till boiling, add soaked rice with allspice. Cook on fast flame for 10 minutes. Discard the potli, lower the flame, and leave it on simmer. Serve hot.

Rice Crispy chat

 INGREDIENTS
Chick Peas (boiled) 1 cup
Black Chick Peas (boiled) 2 cups
Thin Sev as required
Fried Gram Lentil (nimko) ½ cup
Tamarind Pulp ½ cup
Green Chatni ½ cup
Crackers (crushed) 1 cup
Murmuray 2 cups
Potatoes (boiled and cube 2
Onion (chopped) 4 tbsp
Chat Masala 2 tbsp
Yogurt ½ cup
Tomatoes 1 chopped into tiny cubes (seeds removed)
Coriander Leaves 2 tbsp
Green Chilies (chopped) 4

METHOD
In a bowl mix together both the chick peas, boiled tomatoes, chopped green chilies and coriander leaves, chopped onion, tomatoes chopped, chat masala, salt, green chatni, tamarind pulp. Mix altogether. Remove in a platter; decorate the sides of platter with murmuray, fried gram lentil, crushed crackers and thin sev.

Liberty Market ki fruit chat

Kasturi Handi

INGREDIENTS

Boneless Chicken ½ kg 1 inch cube
Crushed Red Pepper 1 tbsp
Ginger Garlic 1 tbsp
Cheese Slices 2 to 3
Lemon Juice ¼ cup
Onion 2 chopped
Butter 2 ounce
White Cumin Roasted and Crushed 1 tsp
Oil ¼ cup
Black Pepper Crushed 1 tsp
Salt 1 tsp
Roasted Gram Grinded 2 tbsp
Almonds Grinded 2 tbsp
Pistachio Grinded 2 tbsp
White Cumin Seeds Grinded 1 tsp

METHOD
Marinate chicken with all grinded spices, crushed red pepper, salt, ginger garlic, crushed black pepper, leave it for 30 minutes, heat butter and oil in a handi, add marinated chicken, cover and cook till chicken tender and mixture dry. Add lemon juice, serve garnish with cheese slices in a small handi.

Jalfrezi Macroni

INGREDIENTS:
Chicken Boneless 300g
Capsicum (cut in large cubes) 1 large
Tomato (cut in large cubes) 3 pcs
Onion (cut in large cubes) 1 large
Cooking Oil 8 tbsp
Yogurt (whipped) ½ cup
Tomato paste ½ cup
Salt 1 tbsp
Ginger (sliced) 2 tbsp
Green Chili (sliced) 3 pcs
And Bake Parlor Macaroni, Bake Parlor Masala Mix Sachet (inside the pack)
METHOD:
Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta, mix and set aside.
In a pan add remaining oil add chicken spice sachet and tomato paste for a minute.
Add 2 cups of water and bring it to boil cook for another 5 minutes.
Add yogurt, ginger, green chili and cook on high heat for 3 minutes.
Add capsicum, onion and tomato and cook for ½ minute. Remove and serve hot with pasta.

Chicken Jalfrezi Paratha

INGREDIENTS

Chicken Boneless 300g
Capsicum (cut in large cubes) 1 large
Tomato (cut in large cubes) 3 pcs
Onion (cut in large cubes) 1 large
Cooking Oil 8 tbsp
Yogurt (whipped) ½ cup
Tomato paste ½ cup
Salt 1 tbsp
Ginger (sliced) 2 tbsp
Green Chili (sliced) 3 pcs
And Bake Parlor Macaroni, Bake Parlor Masala Mix Sachet (inside the pack)
INGREDIENTS FOR PARATHA

White Flour ½ kg
Ghee 2 tbsp
Salt 1 tsp
Sugar 1 tbsp
Luke warm water to knead

METHOD
Cook chicken breast with ½ cup water and jalfrezi spice mix. Remove cool and chop coarsely. Chop together onion, coriander, mint and green chilies, mix in the chicken, make 6 to 8 balls from the dough, ¼ plate size, spread with ghee, sprinkle flour, roll like Swiss roll, make into paeda again, roll to dinner plate size, fill filling in 1 roti, spread with 2nd roti on top, seal well, fry on tawa, adding ghee till crisp and golden, serve with raita.

Seekh Kebab Handi Masala

INGREDIENTS
INGREDIENTS FOR KABAB
Mince ½ kg doubled
Ginger Garlic 1 tbsp
Chili Powder 1 tsp heaped
All Spice 1 tsp heaped
Salt 1 tsp
Crushed Coriander 1 tsp
Roasted Cumin Crushed 1 tsp
Egg 1 beaten
Bread 2 slices soaked in water
INGREDIENTS FOR MASALA
Onion 1 large boiled in ¼ cup water and ½ tsp turmeric
Salt 1 tsp
Chili Powder 1 ½ tsp
Ginger Garlic 1 tbsp
All Spice 1 tsp
Oil ½ cup
Yogurt Whipped ½ cup
Butter 4 ounces
Coconut Milk Powder 2 tbsp
Tomatoes 3 chopped
Green Chilies Chopped 2
Ginger Julian 2 tbsp

METHOD FOR KABABS
Marinate mince with Ginger garlic 1 tbsp, Chili powder 1 tsp heaped, All spice 1 tsp heaped, Salt 1 tsp, Crushed coriander 1 tsp, Roasted cumin crushed 1 tsp, Egg 1 beaten, Bread 2 slices soaked in water make into seekh kababs, pan fry give dum of coal, keep aside, make masala, heat oil and butter in a handi, add boiled and blended mixture, fry for 5 minutes add chopperized tomatoes with salt, chili powder, ginger garlic paste, all spice and yogurt fry well add fried seekh kababs, cook on low flame, lastly add diluted coconut milk powder, green chilies, ginger Julian, leave it on 5 minutes on dum. Serve with roghni nan.

Rice flaked cutlets

Pizza DoughNut

INGREDIENTS FOR PIZZA DOUGH
Flour 2 cups
Salt ½ tsp
Sugar 1 tsp
Egg 1
Oil ¼ cup
Instant Yeast 1 ½ tsp
Luke Warm Water to knead

METHOD
Knead altogether into a soft dough, leave to rise until double, punch dough, make into balls, stuff with pizza filling, dip in egg, roll in crumbs and deep fry.

INGREDIENTS FOR FILLING
Chicken Boiled and Shredded 1 cup
Pizza Sauce 2 tbsp
Capsicum Finely Chopped 2 tbsp
Sweet Corn 2 tbsp
Oregano Leaves 1 tsp
Pickled Cucumber Chopped 1 tbsp
Cabbage Finely Chopped 1 tbsp
Cheddar Cheese Grated 1 cup

METHOD FOR FILLING
Mix altogether in a bowl stuffed in pizza doughnut.

Continental Samosa

FOR DOUGH:

Flour 1 cup
1 bunch spinach blanched add garlic and green chili puree
Sesame Seed 2 tsp
Crushed Cumin 1/2 tsp
Garlic 2 pc
Green Chilies 2
Salt to taste
Oil 4 tsp
Water to make dough as required

FOR FILLING:

Boiled Noodles 1/2 cup
Spring Onion (Chopped) 2-3
Cabbage (Shredded) 1 cup
Carrot (Shredded) 1/2 cup
Green Chilies Chopped 3-4
Capsicum Chopped 1
Soya Sauce 1 tbsp
Salt as required
Black Pepper 1/2 tsp
Vinegar 1 tsp
Egg 1
Corn flour 1/2 tsp
Oil for frying

METHOD:
In flour, add pureed spinach, garlic and green chili mixture, oil, salt, 1/2 tsp crushed cumin, sesame seed and make dough. Make little pairas like puri. Cover and rest.
FOR FILLING: Add little oil, sauté the vegetables on high flame add boiled noodles salt, pepper soya sauce and vinegar. Toss and mix. Add corn flour mix in few drops of water remove and cool. Then add 1 beaten egg mix well.

MAKING SAMOSA: Now roll the little pairas cut 1/4 in circle. Fold like a semi circle fill the prepared filling and seal with water from the sides. Make all in the same way then heat oil and deep fry the samosas till golden. Serve with tomato chutney.

South Indian style Singorah

For dough:

250g plain flour

1 1/2 tbsp ghee ( claified butter)

1tbsp yogurt

1/2 tsp onion seeds

1/2 tsp carom seeds

salt to taste



For filling:


1/2 kilo potatoes boiled and cut in very small cubes

6-7 green chillies chopped

1 medium onion chopped

1/2 bunch corriander chopped

1" pcs. ginger crushed

salt to taste

1/2 tsp haldi

few curry leaves chopped

1tsp mustard seed

2 tbsp oil



For dough:
In maida rub ghee,salt.kalonji,ajwain and dahi used very little water to make dough the dough should be stiff. Make pairas out of it cover with the cloth and keep asides.



For filling:
In a pan crackle the mustard seeds heat little oil add chopped onion saute it. In boiled and cubed potatoes add salt, haldi chopped ginger and green chillies add in pan mix well and turn off the flame lastly add chopped curry leaves and corriander leaves.

For assembling:
Roll the pairas oblong cut in half. make like a cone fill it with potato mixture. secure the side with water and form like a pyramid. complete with each paira and make all the singorahs. Heat oil in karahi and fry on medium heat till golden. drain excess oil and serve it with chutney.

BEEF HUSAINEY STICK

Beef Pieces 1/2 kilo

Cumin Seeds 1 tbsp

Red Chili Powder 1tbsp

Poppy Seeds 1 tbsp

Black Pepper Powder 1 tsp

Crushed Papaya 1 tsp

Salt to taste

Yogurt 1 tbsp

Oil 1 tsp

Ginger/Garlic Paste 1 tbsp

Eggs as required

Breadcrumbs as required

Oil for frying

Wooden skewers

Method:
Cut the beef in small pieces. Mix all masala with oil and yogurt. Rub the beef botis evenly with this masala marinate for at least 1/2 hr. Than skewer the botis. coat with bread crumbs. Beat the eggs well dip the skewers in it and deeep fry it.

Badam pistay ki laey

Milk 1/2 kg

Sugar to taste

Almonds and Pistachios 3-4 tbsp chopped

Cardamom Powder 1/2 tsp

METHOD:

Heat the milk when boiled. Add chopped almonds and pistachios. Stir continuously on a low flame. Remove from the stove and add cardamom powder and cool. Serve cold in the glasses.

pyaz k lachy dar pkory

INGREDIENTS

Onion 2 to 3 cut into rings separate each ring
Dry chic piece flour to sprinkle onto rings
Ingredients for batter
Chic piece flour 1 cup
Salt ½ tsp
Cumin whole ½ tsp
Crushed red pepper 1 tsp
Egg 1
Baking powder ¼ tsp
Coriander leaves 1 tbsp
Method
Cut onion into rings, separate each ring, sprinkle dry flour onto rings to coat, make batter with Chic piece flour 1 cup, Salt ½ tsp, Cumin whole ½ tsp, Crushed red pepper 1 tsp, Egg 1, Baking powder ¼ tsp, Coriander leaves 1 tbsp and make into smooth batter, dip the dry coated onion rings in batter and deep fry till golden and crisp, serve with chatni.

Nan Channay

INGREDIENTS FOR CHANNAY

Chick Peas 250 gm soaked overnight with 1 tsp soda bi-carbonate
Red Lentil half cup
Gram Lentil handful
Chili Powder 1 ½ tsp
Salt 1 tsp
Black Pepper Powder ½ tsp
White Cumin (roasted and crushed) 1 tbsp heaped
All Spices ½ tsp
Oil ½ cup

INGREDIENTS FOR NAN
Flour 4 cups
Onion Seeds 1 tsp
Baking Powder 1 tbsp leveled
Soda Bi-carbonate ¼ tsp
Egg 1
Salt 1 tsp
Caster Sugar 1 tbsp
Yogurt 1 cup
Oil ¼ cup
Luke Warm water to knead
Sesame Seeds 1 tbsp

METHOD FOR NAN
Sieve flour, baking powder and soda. Add in all the rest and knead to smooth soft dough. Leave it covered for 1 hour in a greased bowl. Grease baking tray well. Knead the dough once again. Make into 4 to 6 balls; roll in to quarter plate size, spread into a well greased oven tray. Brush with milk, sprinkle sesame seeds. Bake in a preheated oven in 200 degree C for 15 minutes, remove from oven, and cover immediately with napkin.

METHOD FOR CHANNAY
Soak chick peas over night with 1 tsp soda bi-carbonate, next morning boil them with red lentil, gram lentil, salt, chili powder and keep stirring till all tender. Add in oil, black pepper, cumin, allspice and cook till right consistency. Serve with boiled eggs and nan.

blue Colada with a twist

INGREDIENTS
Pineapples ½ cup
Coconut Milk 1 cup
Vanilla Ice cream 4 scoops
Fresh Coconut Malai 1 cup
Pineapple Juice 1 ½ cup
Crushed Ice 1 cup
Vanilla Ice creams 4 scoops
Sugar 2 tbsp
Blue Color few drops

METHOD
Put all together in blender and blend, serve garnish with pineapple and cherries.

SAMOSA MACARONI

INGREDIENTS:
Chicken Mince 300g
Onion (chopped) 1 large
Cooking Oil For frying
Green Chili (sliced) 4-6
Egg 1
Flour 3 tbsp
Samosa Patti/ Roll Patti 1 pckt
Salt 1 tbsp
Coriander (chopped) 4 tbsp
METHOD:
Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta, mix and set aside.
In a pan add, 4 tbsp oil, chicken mince, spice sachet and fry for 5 minutes. Add onion, coriander and green chili and fry for a minute, remove from stove and set aside. Mix pasta in it. Mix flour and egg to a smooth paste. To make samosa or roll fill it with the pasta and qeema mixture, seal it with egg flour mixture. Heat oil in a pan and deep fry samosa or roll till golden brown. Serve it with bake parlor ketchup.

Pasta Alu Samosy

INGREDIENTS:
Chicken Mince 300g
Potatoes (boiled & coarsely mashed) 2
Onion (chopped) 1 large
Cooking Oil For frying
Green Chili (sliced) 4-6
Eggs 1
Flour 3 tbsp
Samosa Patti 1 packet
Salt 1 tbsp
Coriander (chopped) 4 tbsp
Bake Parlor Macaroni, Bake Parlor Masala Mix Sachet (inside the packet)
INGREDIENTS FOR SAMOSA DOUGH:
Flour 2 cups
Salt 1 tsp
Oil 4 tbsp
Water to knead
METHOD FOR SAMOSA DOUGH:
Knead all the ingredients together. Leave to rest for 30 minutes. Make into small balls. Roll into longish cut from centre.
For filling add 300g chicken mince, 2 boiled potatoes, 1 big chopped onion, 4-6 green chili slices, 1 egg, 3 tbsp flour, 1 tbsp salt, 4 tbsp chopped coriander, bake parlor macaroni and bake parlor masala mix sachet and make a filing. Now add them in the samosa dough and deep fry it.

Jalebi

INGREDIENTS:
FOR SHEERA:
Sugar 1 kg
Water 250 grams
METHOD:
Cook sugar and water together till it gets a boil.Then turn off the stove.
FOR JALEBI:
Khameer 100 grams
Flour 200 grams
Soda Pinch
Water 100 grams
Oil for frying
METHOD:
Mix all the ingredients except oil and make a paste. Now put the mixture in jalebi cloth and make jalebis in hot oil. Fry till it gets brown in color from both the sides. Now put them in prepared sheera and serve.

Dal ki kachori

FOR DOUGH:
Flour 2 cups
Clarified Butter 2 tbsp
Oil to fry
Salt to taste
FOR FILLING:
Boiled Gram Lentil 1 cup
Roasted Cumin 1 tbsp
Whole Red Chilies 5-6
Salt to taste
METHOD:
Take a mixing bowl and add in 2 cups flours, 2 tbsp clarified butter and some salt. Mix it well and knit the dough. Chop together 1 cup boiled gram lentil, 1 tbsp roasted and crushed cumin, 5-6 whole red chilies and some salt in the chopper. Make small balls of the dough and fill in grinded gram lentil and leave it for some time. Roll them and fry them at a low flame. When fried serve them with chutney

Pasta Spring rolls

INGREDIENTS:
Chicken Breast (cut into cubes) 300g
Garlic Paste 1 tbsp
Ginger Paste 1 tbsp
Green Chili (sliced) 3-4
Carrot (sliced) 1 medium
Spring Onion (sliced) 3 pcs
Oil ½ cup
Onion (chopped) 1 medium
Bread Slice 2 pcs
Manda patti 1 dozen
Bake Parlor Vermicelli and Bake Parlor Masala Mix Sachet (inside the packet)
METHOD:
Boil vermicelli in salted boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta and mix. Set aside.
In a pan, add 5 tbsp oil. Add garlic, ginger and onion and fry for 2 minutes on medium heat. Add chicken and Masala mix sachet. Fry for a minute.
Make a small tikki. Heat oil in a pan and fry kababs on both sides for 5 minutes.
Roll them in the manda patti. Deep fry.

Pasta Kababs

INGREDIENTS:
Chicken Breast (cut into cubes) 300g
Garlic Paste 1 tbsp
Ginger Paste 1 tbsp
Green Chili (sliced) 3-4
Carrot (sliced) 1 medium
Spring Onion (sliced) 3 pcs
Oil ½ cup
Onion (chopped) 1 medium
Bread Slice 2 pcs
Bake Parlor Vermicelli and Bake Parlor Masala Mix Sachet (inside the packet)
METHOD:
Boil vermicelli in salted boiling water for 5 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta and mix. Set aside.
In a pan, add 5 tbsp oil. Add garlic, ginger and onion and fry for 2 minutes on medium heat. Add chicken and Masala mix sachet. Fry for a minute, add 2 cups of water bring it to a boil and cook on medium heat for 15 minutes uncovered and cook on high heat till all the liquid dries up. Remove and cool.
In a chopper, add bread slice, cooked chicken, carrot, green chilies and spring onion and chop to a fine mince. Remove and mix with cooked pasta.
Make a small tikki. Heat oil in a pan and fry kababs on both sides for 5 minutes. Remove and serve hot with Bake Parlor BBQ sauce.

Crunchy chocolate Mousse

INGREDIENTS

Chocolate 300 gm melted
Fresh Cream (whipped) 1 ½ cup
Fresh Cream 1 packet
Caster Sugar 4 tbsp
Nutella ½ cup
Crunchy Chocolate (chopped) 1 cup

METHOD
Melt chocolate in a microwave, remove and add 1 packet cream, fold in whipped cream and sugar, also fold in nuttela and chopped crunchy chocolate, remove mixture in stem glasses, chill and serve.

Bhuna Murgh

INGREDIENTS:

Chicken 1 kg 16 pieces
Yogurt 1 cup whipped
Crushed Red Pepper 1 ½ tsp
Salt 1 tsp
Chat Masala 1 tsp
All Spices ½ tsp
Coriander Leaves (chopped) 2 tbsp
Green Chilies (chopped) 2
Oil ½ cup
Cumin Seeds 1 tsp
Ginger Garlic Paste 1 tsp

METHOD
Heat oil. Add chicken and fry for 5 minutes till light brown. Mix together yogurt with crushed red pepper, whole cumin, salt, allspice, chat masala. Add this paste to chicken. Mix well cover and cook till done and thick gravy left. Lastly add chopped green chilies and coriander leaves. Serve with Parathas.

Mango Basoondi

INGREDIENTS

Milk 2 kg (cooked till reduced to half)
Sugar ½ cup
Almonds (blanched and sliced) ½ cup
Mangoes (chopped into tiny cubes) 2 cups
Mango Puree 1 cup

METHOD
Cook milk till reduced to 1 ½ kg. Add in sugar, almonds sliced, remove in a bowl and cool completely. Add in mango puree, mango cubes. Serve chilled.

Pizza Parcles

INGREDIENTS:
Samosay Patti 2 dozen
Suree Rice Noodles 1 cup
Chicken (finely chopped) 2 breasts
Salt ½ tsp
Pepper ½ tsp
Sweet Corn ½ cup
Capsicum ½ cup
Sure chili Garlic Sauce 2 tbsp
Suree Sweet Sauce 2 tbsp
Hoi Sin Sauce 2 tbsp
Cheddar Cheese 1 cup
Oregano Leaves 1 tsp
METHOD:
Heat 2 tbsp oil, add finely chopped chicken breast with salt, and pepper all the sauces, suree noodles, vegetables, oregano. Mix well. And remove. Cool mixture and add in cheese. Fill mixture in 2 samosa patti kept in a cross as shown. Deep fry.

Dum kay fried kababs

INGREDIENTS

Boneless Beef ½ kg
Ginger Garlic 1 tbsp
Green Chilies (grinded) 1 tbsp
Whole Red Chilies 8
Whole White Cumin 1 tsp
Salt 1 tsp
Water 2 cups
Potatoes (boiled and mashed) 1 cup
Suree Chili Sauce 3 tbsp
Suree Soya Sauce 1 tbsp
Chat Masala 1 tsp
All Spices ½ tsp
Black Pepper ½ tsp
Onion (finely chopped) 1 cup
Coriander Leaves (chopped) 3 tbsp
Green Chilies (chopped) 4
Eggs 2
Bread Crumbs as required

METHOD
In a pressure cooker, add boneless beef with ginger garlic, grinded green chilies, whole red chilies, cumin seeds, salt and water. Cook till tender and dry, cool beef and chopperize. Then add in it mashed potatoes, chili sauce, soya sauce, chat masala, all spice, black pepper, chopped onion, chopped hara masala, egg 1. Mix well. Make into patty shaped kabab. Dip in egg and bread crumbs and deep fry.

Baghary Cholay

INGREDIENTS

Chick Peas (soaked overnight, boiled next morning) 250 gm
Potatoes 2 cubed and boiled
Onion (chopped) ½ cup
Curry Leaves 25
Khatai Powder 1 tbsp
Chat Masala 1 tbsp
Salt 1 ½ tsp
Chili Powder 1 ½ tsp
Cumin (roasted and crushed) 1 tbsp

METHOD
In a bowl, mix together all the dry spices with half cup water into a thick paste. Heat half cup oil add chopped onion ½ cup, fry till light golden. Add curry leaves, then the mixed spices paste. Fry for 5 minutes, add boiled chic piece, boiled potatoes. Lastly add chopped coriander, green chilies and remove.

Murgh taka tak

INGREDIENTS

Chicken Mince ½ kg (chopped)
Oil ½ cup
Cumin Seeds 1 tsp
Onion 1 cup chopped
Crushed Garlic 1 tbsp
Ginger (chopped) 1 tbsp
Tomatoes 4 sliced
Chili Powder 1 tsp heaped
Green Chilies 4 chopped
Water half cup
Salt 1 tsp
Hard Boiled eggs 2 to 3
All Spice Powder 1 tsp
Tomato Puree 2 tbsp
Coriander Leaves (chopped) ½ cup
Mint Leaves (chopped) 1 tbsp
Lemon Juice 2 tbsp

METHOD
Heat ½ cup oil add cumin seeds, chopped onion, chopped ginger garlic, fry for 5 minutes. Add coarsely chopped chicken mince with sliced tomatoes, chopped green chilies and seasonings, cover and cook for 10 minutes. Add boiled eggs, keep chopping with 2 spoons. Add allspice powder, tomato puree, chopped hara masala. Mix well. Leave it on simmer for 5 minutes. Lastly add lemon juice and serve with nan.

Crispy Chicken Sandwiches

 INGREDIENTS
Bread 1 cut into rounds with cutter
Mayonnaise 3 tbsp heaped
Black Pepper ½ tsp
Salt ½ tsp
Capsicum 3 tbsp cut into tiny cubes
Chicken (boiled and shredded) 1 cup
Eggs 1-2
Bread Crumbs as required

METHOD
Cut bread with round cutter, spread filling on one round of bread. Cover with 2nd round, dip in beaten egg and roll in bread crumbs. Shallow fry in frying pan till golden and crisp.

Burmese Pulao

INGREDIENTS

Chicken 1 kg 16 pieces
Onion 1 large chopped
Tomatoes 4 sliced
Turmeric ½ tsp
Chili Powder 3 tsp
Ginger Garlic 2 tbsp
Chat Masala 1 tsp
Lemon Juice ¼ cup
Sesame Seeds 1 tbsp
Salt 1 ½ tsp
Boiled Eggs 3
Coriander Leaves (chopped) ½ cup
Green Chilies 6 sliced
Boiled Noodles 1 cup
Wafer Chips as required
Rice (boiled) ½ kg with salt
Suree Sweet Chili Sauce ½ cup

METHOD
Heat oil, add chopped onion with ginger garlic paste, and fry for 5 minutes. Add chicken, chopped tomatoes, turmeric, salt, chili powder, fry well. Now add 1 cup water, cover and cook till chicken tender. Add green chilies, coriander, leave it on simmer. Lastly add ½ cup Suree sweet chili sauce.
TO ASSEMBLE
In a dish, spread a layer of boiled rice, top with boiled spaghetti, sprinkled chat masala, layer of cooked chicken, top with boiled eggs, potato wafer, serve hot.

Royal Charlotte

INGREDIENTS FOR JELLY ROLL
Eggs 3
Flour 3 ounces
Sugar 3 ounces
Baking Powder ½ tsp
Vanilla Essence ½ tsp

INGREDIENTS FOR FILLING
Egg Yolks 2
Corn Flour 1 tsp heaped
Sugar 3 ounces
Milk ¾ cup
Vanilla Essence ½ tsp
Gelatin Powder 1 tbsp heaped
Fresh Cream (whipped) 2 cup
Fruit Cocktail 1 cup

METHOD FOR JELLY ROLL
Beat eggs, sugar till fluffy fold in sifted flour and baking powder mixture with vanilla essence, spread mixture in a well greased and paper lined Swiss rolled tray, bake on 200 degree C for 10 minutes. Remove Swiss roll on a clean cloth sprinkle with caster sugar. Spread Swiss roll with strawberry jam, roll Swiss roll and cut into 1 ½ cm thick slices. Line the base and sides of a glass bowl with jelly roll. Put fruit cocktail in it, soak the cake with syrup, and keep in the fridge till you prepare the filling.

METHOD FOR FILLING
Beat yolks, corn flour and sugar till foamy, mix in the milk and cook on low flame. Stir continuously till custard slightly thickens. Remove from heat, add in vanilla essence, dissolve gelatin with ¼ cup water and add to the custard. Beat cream and add to the cooled custard. Fill the mold with prepared cream. Chill till firm and set, dip the mold in hot water, quickly over turn on a serving plate, garnish with whipped cream

Chatni Chicken Biryani

INGREDIENTS
Chicken 1 kg 16 pieces
Yogurt 1 ½ cup
Salt 1 ½ tsp
All spices 1 tsp
Turmeric ¼ tsp
Brown Onion 1 cup
Whole Spices 1 tbsp mixed
Ginger Garlic Paste 1 tbsp
Rice (boiled) ½ kg with 2 tbsp oil till ¾ done
Oil ¾ cup

INGREDIENTS FOR CHATNI
Coriander Leaves 1 bunch
Mint Leaves half bunch
Onion 1 raw
Green Chilies 30
Garlic Paste 1 tbsp
Cumin (roasted and crushed) 1 ½ tbsp
Desiccated Coconut ½ cups

METHOD FOR CHATNI
Grind all together, keep aside.
METHOD
Heat oil add whole spices then add brown onion, ginger garlic paste 1 tbsp, fry well add prepared chatni with chicken, salt, turmeric and fry well, add yogurt, cover and cook till chicken done.
TO ASSEMBLE BIRYANI
Spread half rice on base of a pan, top with chatni chicken mixture, leftover rice, cover and leave it on dum. Serve with raita.

Box Patties

INGREDIENTS:
Box Patties
Ingredients
Chicken (boiled and shredded) 1 cup
Salt ½ tsp
Black Pepper ½ tsp
Green Chilies (chopped) 4
Coriander leaves (chopped) 4 tbsp
Spring onion finely (chopped) 1
Ingredients for white sauce
Butter 2 tbsp
Flour 3 tbsp
Milk 1 cup
Salt, Pepper, Mustard ½ tsp each
Cheddar Cheese 4 tbsp
Sweet Corn 4 tbsp
Method
In a sauce pan make white sauce, cook till thick add in boiled shredded chicken with chopped coriander, green chilies and spring onion, add cheese and sweet corn, mix well, fill mixture in 2 samosa patti kept in a cross as shown. Deep fry.

Cracker Sev Puri

INGREDIENTS
Cream crackers 12
Sweet corn 4 tbsp
Potatoes (boiled and coarsely mashed) 2
Salt 1 tsp
Crushed red chili 1 ½ tsp
Onion chopped 3 tbsp
Chat masala 1 tsp
Green chatni ½ cup
Khatti methi chatni ½ cup
Sev 2 cups
Coriander leaves chopped as required

METHOD
Arrange biscuits on a platter, in a bowl mix mashed potatoes, corn, salt, crushed red chili and chat masala, divide into 12 portions, place each portion onto each biscuit, sprinkle onion, drizzle half tsp of both the chatnis cover top with plenty of sev and coriander leaves, serve immediately.

Chicken Cheese Balls

INGREDIENTS
Chicken mince ½ kg
Ginger garlic 1 tsp
Bread slices 2
Salt 1 tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Worcestershire sauce 1 tbsp
Onion chopped ½ cup
Green chilies chopped 6
Coriander leaves chopped 2 tbsp
Mozzarella cheese 12 to 15 cubes
Dry flour to roll
Eggs 2 beaten
Bread crumbs as required to roll
Sesame seeds 2 tbsp to add in bread crumbs

METHOD
Put mince with all the ingredients into a chopper, except flour, cheese, egg and crumbs, chop all well, remove. Take mixture on hand, make tikis fill with cheese cubes, make into balls, roll in flour, and dip in egg, crumbs and deep fry.

Chat Macroni

INGREDIENTS:
Boiled potatoes (cubes) 1
Chopped Onions (cubes) 1
Crushed Green Chilies 5
Crushed Coriander 2 tbsp
Chopped Mint leaves 2 tbsp
Yogurt 1- ½ cup
Salt 1 tbsp
Bake Parlor Macaroni, Masala mix Sachet
METHOD:
Put Bake Parlor Macaroni in salted water and boil it for 5 to 7 minutes until it is half done. Now take out the warm water from the drainer and put cold water and mix 1 tbsp oil and put it aside.
Now in a bowl, put 1 boiled potatoes cut into cubes, 5 crushed green chilies, 2 tbsp green coriander, 2 tbsp chopped mint leaves and put the pasta and mix it properly.
Now garnish with yogurt and Pasta chaat masala and serve it.

Chat Macaroni Sandwiches

INGREDIENTS:
Boiled potatoes (mashed) ½ cup
Chopped Onions (cubes) 1
Crushed Green Chilies 5
Crushed Coriander 2 tbsp
Chopped Mint leaves 2 tbsp
Salt 1 tbsp
Bake Parlor Macaroni, Masala mix Sachet
Sweet corn 2tbsp
Capsicum finely chopped 2tbsp
Bread slices 6
Cheddar cheese 1 cup
Bake parlor ketchup as required
METHOD:
Mix all. Spread on the bread slices. Top with cheddar cheese and ketchup, bake for 10 to 12 minutes till cheese melts

Mocha Shake

INGREDIENTS
Milk 1 cup
Vanilla ice cream 4 scoops
Drinking chocolate 3 tbsp
Instant coffee 1 ½ tsp
Sugar 2 tbsp
Black cookies crushed 6 to 8
METHOD
Blend altogether.

Meethy dahi waray

INGREDIENTS FOR DAHI WARA
Flour 1 cup
Baking powder ½ tsp
Yogurt 1 cup
Egg 1
Yellow color 1 pinch
Cardamom powder ½ tsp

INGREDIENTS FOR SUGAR SYRUP
Sugar 1 cup
Water 1 ½ cup
Kewra water 1 tsp
Crushed Cardamom 2 to 3

METHOD FOR SUGAR SYRUP
Cook all together till slightly thick.

METHOD FOR DAHI WARA
Put all together in a ball, make batter until smooth. Deep fry in a karhai like pakoras until golden brown remove and add in sugar syrup.

Fajita Spaghetti

INGREDIENTS:
Boneless Chicken (cut into strips) 300 gms
Capsicum (cut into strips) 1 pc
Onion (cut into strips) 1 medium size
Tomato (cut into strips) 2 pcs
Cooking Oil 4 tbsp
Water 3 cups
Corn Flour 2 tbsp
Garlic chopped 1 tbsp
Bake Parlor Spaghetti, Bake parlor Masala Mixed Sachet (inside the packet)
METHOD:
Boil Bake Parlor Spaghetti in boiling salted water for 5-7 minutes or cook till tender but still firm to the bite. Drain and rinse under cold running water. Mix 1 tbsp of oil and set aside. Heat oil in a pan, add garlic and fry for a minute. Add chicken and fry for 3 minutes. Add bake parlor spice Mix sachet and fry for a minute. Mix corn flour in water and pour it in the pan while constantly mixing. Add capsicum, onion and cook for a minute. Now add strips of tomatoes and toss all the ingredients with Bake Parlor Spaghetti. Serve hot.

all in one chocolate cake
find and then ublish from their

Sweet potato salad

Potato peeled, cubed and boiled 2 cups
Pineapple 1 cup
Sweet corn ½ cup
Capsicum ½ cup tiny cubes
Salt ½ tsp
Black pepper ½ tsp
Caster sugar 2 tbsp
Cream 2 tbsp
Mayonnaise 4 tbsp
Method
Mix all together serve chilled.

Toss green salad

Ingredients
Chicken boiled and shredded 1 cup
Cucumber 1 cut into cubes
Capsicum 1 cut in cubes
Carrots 1 thinly sliced
Sweet corn 3 tbsp
Cabbage ½ cup sliced
Croutons ½ cup
Iceberg lettuce chopped 1 cup
Salt ½ tsp
White pepper ½ tsp
Sugar 1 tbsp
Mayonnaise 4 tbsp
Cream 3 tbsp
Method
Mix all together.

Mayonnaise

Ingredients
Egg yolks 3
Salt ½ tsp
White pepper ½ tsp
Mustard paste ½ tsp
Vinegar 3 tbsp
Oil 3 cups
Sugar 1 tbsp heaped
Method
Beat egg yolks till thick add in salt, pepper and mustard gradually start adding in oil very slowly, add vinegar at intervals, beat until all oil has been used and mayonnaise has become very thick, lastly add sugar, use for creamy salads.

Chicken slaw salad

Ingredients
Chicken boiled and shredded 1 cup
Cabbage thinly sliced 2 cups
Carrots thinly sliced 1
Dill finely chopped 2 tbsp
Mayonnaise 4 tbsp
Cream 2 tbsp
Salt ¾ tsp
Black pepper ½ tsp
Sugar 2 tbsp
Method
Mix all together serve chilled.

French dressing

Ingredients
Oil ½ cup
White vinegar 2 tbsp
Mustard paste 1 tsp
Salt ¼ tsp
Crushed black pepper ¼ tsp
Caster sugar 1 tsp
Fresh ground garlic ½ tsp
Method
Put all together in a jar with a tight fitting lit, cover the jar, shake until thick.

Fruit jelly salad

Ingredients
Curd cheese 1 cup
Pineapple tidbits 1 cup
Pineapple jelly 1 packet
Fruit cocktail 1 cup
Cream 1 cup chilled
Method
Beat cream add pineapple jelly crystals, curd cheese and fruits, mix well and serve chilled.

Italian corn and macaroni salad

Ingredients
Macaroni boiled 1 ½ cup
Sweet corn ½ cup
Cucumber 1 cut into tiny cubes
Capsicum 1 cut into tiny cubes
Pineapple ½ cup
Salt ½ tsp
Black pepper ½ tsp
Sugar 1 tbsp
French dressing 5 tbsp
Method
Mix all together serve chilled.

housand Island dressing

Ingredients
Mayonnaise 1 cup
Chili sauce 2 tbsp
Lemon juice 1 tsp
Ketchup 1 tbsp
Spring onion leaves finely chopped 1 tsp
Stuffed green olives finely chopped 1 tsp
Hardboiled egg white finely chopped 1 tbsp
Paprika ¼ tsp
Salt ¼ tsp
Method
In a bowl mix all together.